Just started getting into smoking pork bellies. I like the pork belly burnt ends, but making them into tacos is turning into our favorite.
Used the cabela's mesquite Chipotle seasoning. Smoked at 260°-280° until it probed tender all over. 5# belly took about 5-1/2 hours.
Added purple cabbage, fresh avocado, Mexican crumbly white cheese, and some salsa Verde, on corn tortillas.
To die for. Forgot to take picture before I started slicing and dicing.

Lovely. Hard to beat good tacos

Where'd you get the pork belly and how much does that stuff run per pound. Kinda want to try my hand in making this .

I'll have to get back with you on the price, have a couple in my freezer at home. But the wife picks them up at HEB.
I never knew about smoked pork belly tacos til a Mexican guy at work offered me a taco. It was delicious. I've made them 4 times in the past few months now.
I think they went a little over $5/lbs though.

Gonna have to give it a go

$5.49/lb

yes sir , looks great .

Great looking Taco's

I’m be never smoked one whole like that. I always cube the into 1x1 ish cubes

I`ve never smoked them whole except when making bacon. I slice them thick and smoke for about 3 hours. Better than any ribs you`ll ever eat.

TPACK: What temp did you smoke them at? What rub do you like? My Traeger is just itching to have a go at these.
Dang me those look just tremendous.

PM sent.

Yum !

TPACK, made up a batch of your rub, nabbed a pork belly at the HEB in Abilene and scored the fat cap in about 3/4-inch strips, then dry-brined the slab in Kosher salt overnight. Next afternoon, I sliced it all up, applied your rub, then fired up the Traeger to 180 for the first two hours, then 250 for an hour and my guys were still around 180-190 degrees. Taking this as a sign to move them to a 13X9 Pyrex and apply a glaze, I then made up a glaze "on the wing" using stuff I had on hand, to wit:
1/4 cup brown sugar
1/4cup Jumex Mango Nectar
2 tbsp honey
1 tbsp molasses
1 tsp Hatch green chile powder
1 tsp soy sauce
1 tsp Vegemite (the secret ingredient -- ask any Aussie!)
1 splash of brandy
Brought it to a low boil, then a slow simmer, then poured/brushed it over the belly strips, wrapped the Pyrex tightly in foil, then into the oven at 350 for 30 minutes. This got everything up to 200 degrees or a little more.
Pretty dang bueno, with tater salad on the side, using my late mother-in-law's secret recipe.
Owe you beers!

Great….. I need to make a Costco trip and get me a whole belly.

Made this weekend, outstanding! Thank you Sir!

I've done it like this as well, stuck them on skewers, pig on a stick. And burnt ends as well.
I like making it into tacos, all the ingredients together just really work.

Definitely gonna try this